Cheesy Tuna Potato Casserole

"I started out making the tuna casserole I usually make. I thought I had all the needed ingredients. I realized I only had 1 can of cream of celery soup, but had a can of cream of potato, so I substituted and changed the recipe. My husband, and even my 18 year old son, raved about the changes. This is now my preferred recipe, all discovered by accident."
 
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Ready In:
47mins
Ingredients:
10
Yields:
1 casserole
Serves:
8
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ingredients

  • 12 ounces egg noodles
  • 2 (6 ounce) cans tuna fish (I prefer water-packed)
  • 12 cup mayonnaise
  • 12 cup Miracle Whip
  • 34 cup chopped onion
  • 1 (10 3/4 ounce) can cream of celery soup
  • 1 (10 3/4 ounce) can cream of potato soup
  • 1 cup milk
  • 8 ounces Velveeta Mexican cheese (from block)
  • Italian breadcrumbs, for topping (as desired)
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directions

  • Boil egg noodles in water for approximately 7 minutes (I boil until slightly undercooked so they won't get soggy after being in oven.) Combine tuna, mayonnaise, Miracle Whip, onions and noodles in 2 quart ovenproof casserole dish.
  • Melt cheese in microwave, stirring occasionally.
  • Whisk both cans of soup with the milk until blended.
  • Add melted cheese and whisk until well blended.
  • Add to noodle mixture.
  • Sprinkle liberally with bread crumbs to taste.
  • Bake, uncovered, at 425 degrees for 30 minutes.

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RECIPE SUBMITTED BY

I live in the country on 2 acres. I have been married to my husband for 27 years and have 2 sons-ages 24 and 20. I am a medical biller and I am attempting to become certified in medical billing. I have one pet-a dalmation named Freckles. She is very attached to me and extremely affectionate. I love to cook, bake (especially), and do crafts of all kinds.
 
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